Name: Bubur Gurih Glewo Buntut (Rich Coconut Cream Rice Porridge with Oxtail)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 100 gr stinky bean/petai, cut in half; 500 gr oxtail; 200 gr fermented soy bean cake; 70 gr large red chilli; 50 gr shallot; 2 liter water; 30 gr garlic; 25 gr candlenuts; 125 ml coconut milk (for glewo seasoning); 2 pcs tofu, cut into diced 3×3 cm cubes); 2 gr coriander; 3 sheets bay leaves; 4 gr fresh turmeric; 4 gr Kaempferia galanga (kencur); 5 gr galangal; 2 stalks lemongrass; 40 gr palm sugar; 400 gr Jasmine rice, washed; 1.5 liter water; 1 tsp salt or to taste; 500 ml coconut cream; 5 gr salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

People of Central Java like the savory taste of coconut milk and often use it in their cuisine. This porridge is cooked together with coconut milk and aromatic herbs such as lemongrass and bay leaves.

Ingredients

Porridge

400 gr Jasmine rice, washed
1.5 liter water
3

Method

Directions

Make the porridge: In a medium stock pot, pour rice and add water, coconut milk, lemongrass, bay leaves, and salt. Stir well until the rice turns into a thick porridge.
Make the glewo: sauté ground spices, bay leaves, lemongrass until fragrant. Add coconut milk, palm sugar, salt, and cook until the oil from coconut milk starts to s